Day One Food and Beverage Policy
 

Day One staff recognizes that promoting healthy, active lifestyles starts at home.  As a youth-serving agency that hosts regular meetings and community events, Day One must set high nutritional standards for the clients and the at-risk populations it serves if it wishes to credibly contribute to the fight against obesity and overweight-related disease.  The following set of guidelines for the purchase and provision of snacks and beverages for meetings, staff functions and community events is the agency’s first step at codifying and institutionalizing behavioral changes and healthy habits staff has embraced since 2008.   

Food and Beverage Policy

  • 100% of beverages and snacks provided and/or sold at Day One sponsored events shall meet specified nutrition standards

  • 100% of beverages and snacks served at Day One led meetings/programs/events shall meet specified nutrition standards




Standards for Snack Foods
All snack items served at Day One events shall meet the following nutrition standards:

  • Total Fat: 35% or less of calories from fat.

  • Saturated Fat: 10% or less of calories from saturated fat.

  • Trans Fat: No trans fats or no “partially hydrogenated oil” listed in the ingredient list

  • Sugar: 35% or less sugar by weight.

  • Calories: 250 calorie maximum per single serving food item.

  • Sodium: 250 mg or less of sodium per package/serving.



Exempt snack items include:

  • Fruits and vegetables

  • Nuts and seeds (including: plant based fats, i.e. peanut butter, almond butter)

  • Plant based spreads (i.e. hummus, pesto dip, etc.)

  • Low-fat or reduced fat cheeses



Beverages
Only the following Beverages shall be served at Day One sponsored events. Staff is also encouraged to refrain from storing and/or drinking any of the non-permissible beverages, particularly at Day One’s office or while on staff time, recognizing that staff serves as role models to the youth we serve.  Further, as an agency that supports sustainability and waste reduction, staff will refrain from purchasing bottled waters whenever possible.


Permissible Beverages

  • Drinking water with no added caloric or non-caloric sweeteners (Best)

  • Drinking water flavored with fruit or vegetables (Best)

    • Examples include strawberry; watermelon; cucumber, lime;

  • Low-fat or nonfat unflavored milk products

  • Dairy alternative (soy) products that contain no more than 35% sugar by weight or contain no more than 3 teaspoons of sugar for one cup

  • Fresh coffee and tea, unsweetened iced tea

  • Fruit and/or vegetable based drinks that are 100% real juice and contain fiber or “pulp” (ok)



Non-permissible Beverages

  • Regular and diet sodas

  • Regular and diet sports drinks

  • Energy drinks

  • Sweetened iced teas, lemonades, and punches

  • Fruit and/or vegetable based drinks that contain less than 100% real juice
     


Dessert Policy
Day One staff loves dessert.  A lot.  But we also realize we can have too much of a good thing. Thus the impetus for a sensible, tasteful dessert policy.

 

  • Birthdays: Will be celebrated on a monthly basis. When possible, birthday desserts will include or be served with fruit, unsalted nuts and/or dark chocolate (e.g., berries with vanilla ice cream; fruit tarts; apple pie; chocolate fondue).

  • Special Events: Desserts provided at special events should be served along with fresh fruit and other healthy options. 



Exceptions

  • Special functions such as formal events (e.g., anniversary event).
     

Cost Saving Tips
Healthier snacks/beverages don’t have to cost more.  Here are a few tips to keep costs down and provide healthy, nutritious snacks.

  • Instead of serving juice, serve water flavored with fruit slices.

  • Purchase non-perishable snacks in bulk such as nuts, crackers and granola.

  • Use smaller plates to encourage smaller portions.

  • Reduce variety. Instead of several snack options, choose 1-2.

  • Purchase generic brands when possible.

  • Purchase seasonal fruits on sale and buy whole fruit instead of prepared fruit trays.

  • Use coupons when possible.

  • Be flexible with your planning. Purchase items on sale or that cost less.

  • Avoid individually packaged items when possible. These cost more than those packaged in bulk. Bulk packaged items can be served in small containers to provide portion control.
     


Calculating Numbers

Total Fat
To calculate percent of calories from Total Fat:

STEP 1. Grams of Total fat per serving multiplied by 9 = calories from saturated fat per serving
STEP 2. (Calories from saturated fat per serving divided by total calories) multiplied by 100 = % of calories from total fat

Using product nutrition fact label, calculate percent of calories from total fat

Grams of total fat per serving x 9Total calories per serving × 100

Example:  5 grams of total fat per serving x 9140 Calories per serving  × 100  =32% calories from saturated fat

Goal is less than 35%


Saturated Fat
To calculate percent of calories from Saturated Fat:

STEP 1. Grams of SATURATED fat per serving multiplied by 9 = calories from saturated fat per serving
STEP 2. (Calories from saturated fat per serving divided by total calories) multiplied by 100 = % of calories from saturated fat

Using product nutrition fact label, calculate percent of calories from saturated fat

Grams of saturated fat per serving x 9Total calories per serving × 100

Example:  0.5 grams of saturated fat per serving x 9140 Calories per serving  × 100  = 3.2% calories from saturated fat

Goal is less than 10%


Sugar by Weight
To calculate percent of Sugar by weight:

STEP 1. (Grams of SUGAR per serving divided by Weight of food grams per serving) multiplied by 100 = % of sugar by weight

Using product nutrition fact label, calculate percent of sugar by weight

Grams of sugar per serving / Weight of food per serving (grams) × 100

Example:  5 grams of sugar per serving / 35 grams × 100  =14% sugar by weight

Goal is less than 35%